Huguenots may have originated the style as they traveled through France to Flanders, having first mentioned it in the 1600s. During their time, there were said to be 700 weissbier breweries in Berlin. Later, in 1809, Napoleon and his troops identified Berliner Weisse as the Champagne of the North. He requested the beer be served w/syrup to cut its extreme level of acidity. Bayrischer Bahnhof's interpretation is a slightly softer, more mellow version of the Berliner Weisse style with a beautiful balance of tartness, fruitness, and sweetness. There are several distributed in this area, including regular, rye, buckwheat, potato, and mandarin dry-hopped. 3% ABV.